Candy Cane Coffee Cake with Apricots
Braided and fruit-filled, these shapely coffee cakes are perfect for
entertaining or giving as gifts. This delicious recipe is from the award-winning
Betty Crocker’s Best Christmas Cookbook.

3. Mix apricots and chopped cherries. Spread one-third of the apricot mixture in
a strip about 2 1/2 inches wide lengthwise down center of rectangle. Make cuts
in dough at 1/2-inch intervals on both 15-inch sides almost to filling. Fold
strips over filling, overlapping and crossing in center. Carefully stretch dough
until 22 inches long; curve one end to form top of cane. Repeat with remaining 2
parts of dough. Cover and let rise in warm place about 1 hour or until double.
(Dough is ready if indentation remains when touched.)